Reverse Chocolate Chip Cookie

First of all, preheat your oven at 180°C.

Start by melting the butter on low fire and once melted, keep it aside for a couple of minutes to cool.

Meanhwile, in a big bowl, mix all dry ingredients together: flour, white sugar, brown sugar, baking powder, vanilla, salt and last but not least cocoa powder.

Then, in a small bowl aside, beat the eggs and add them to the dry mixture.

Pour down the melted butter a little at a time over the dry ingredients and the beaten eggs while mixing.

I advise you to use a stand mixer with a paddle attachment, or alternatively mix them with your hands as the dough is hard.

Once all ingredients are incoporated together, store the dough for at least 30 minutes in the fridge. This step is crucial especially in summer. In fact, if the dough is warm, the chocolate chips will most probably melt when adding them.

After 30 minutes, you can add the white chocolate chips to the dough and knead it well to spread them uniformly.

In order to obtain cookies of the same size, use an ice-cream scooper to retrieve the same amount of dough each time. Shape the cookies and spread them on a baking paper in an oven tray. Place the cookies few inches apart to avoid them sticking to each other.

Bake them for about 12 to 15 minutes or until you see their top drying out.

This baking time lapse will keep their texture soft from the inside and crunchy on the outside.